Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Classic Cheese Fondue

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Classic Cheese Fondue Empty Classic Cheese Fondue

    Post by Lobo Tue 02 Feb 2016, 9:29 pm

    Classic Cheese Fondue
    Classic Cheese Fondue Translucent
    Be the first to Write a Review
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 6
    Cheeses have different fat and moisture contents and therefore react differently to heat. When making fondue, select cheeses that melt well and yield a smooth, creamy consistency.






    • 741

    Ingredients:


    • 1 garlic clove, halved
    • 2/3 cup dry white wine
    • 1 tsp. fresh lemon juice
    • 10 oz. Emmentaler cheese, grated
    • 10 oz. Gruyère cheese, grated
    • 1 Tbs. cornstarch
    • 3 Tbs. kirsch
    • Pinch of freshly ground white pepper
    • Pinch of freshly grated nutmeg
    • Pinch of paprika
    • 1-lb. loaf French bread, cubed

    Directions:

    Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.

    In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.

    When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping.
    Adapted from The Fondue Cookbook, (Hamlyn, 1999).

      Current date/time is Fri 29 Mar 2024, 1:28 am